Steamed clams in saffron & spring green broth

• hot, low-salt chicken stock700ml ml
• diced chorizo75g g
• clove garlic↗1

  thinly sliced

• pinch of saffron

  strands

• small heads of spring greens2

  finely shredded

• small live clams↗1kg kg

  or cockles, washed well

• fresh parsley↗2 tbsp tbsp

  finely chopped

• olive oil↗1 tbsp tbsp
• lemon↗

  wedges, to serve

Step-by-step instructions

1. 1

   Place the stock, chorizo, garlic and saffron in a large pan and bring to the boil. Add the greens, cover and cook for 2 mins until completely wilted.

2. 2

   Add the clams, cover and cook over a high heat for 4-5 mins until every clam has opened. Stir in the chopped parsley.

3. 3

   Using a slotted spoon, divide the greens and clams between large, shallow bowls then ladle over the broth. Drizzle with oil and serve with the lemon to squeeze over.